The three most common types of steamer baskets are stainless steel, silicone, and bamboo.
Stainless steel: These are the most recognizable type of steamer. When closed, they look like metal domes, and when expanded, they look like they have been fanned out. We love this type of steamer basket because of its versatility. They can expand to fit into wide skillets or fold upwards to fit more narrow pots (and everything in between). They usually have an adjustable handle as well, which can be raised or lowered to fit into both deep and shallow pans. This type is our number one pick.
Silicone: Silicone steamer baskets are a little less sturdy than stainless steel, but they get the job done. They are naturally nonstick, so you don’t have to worry about the bottoms of dumplings or the skin of fish sticking to the surface of the basket. They’re also foldable and easy to store if you don’t have much room in your kitchen.
Bamboo: These steamer baskets come in many different sizes, so you can steam dumplings for a crowd or just for yourself. The baskets can also be stacked on top of one another and used in a tall pot for even more efficient cooking. Bamboo has naturally occurring antimicrobial properties, so these baskets are easy to clean. Unfortunately, since they are made of plants, they deteriorate and warp more quickly than the other types of steamer baskets.
While we recommend investing in a steamer basket, a colander can work in a pinch, as long as it provides some space between the ingredients and the bottom of the pot.
I’ve always been a fan of stainless steel steamer baskets because they feel so reliable—you can toss them in the dishwasher and they last forever. But here’s something to consider: stainless steel ones often cost between $15 and $30, depending on the brand and size, which is a bit pricier than silicone, which can be as low as $10. Bamboo baskets are also affordable, often around $10–$20, but I’ve noticed they can absorb odors over time, especially if you’re steaming strongly flavored foods like fish. If you’re tight on space, silicone’s foldable nature is a lifesaver—I keep mine tucked in a drawer without a second thought. For those who love cooking Asian-inspired dishes, bamboo steamers add an authentic touch, and stacking them for bigger meals is super practical. Just be gentle with them to avoid warping, and maybe line them with parchment paper to prevent sticking and make cleanup even easier.
How to Use a Steamer Basket
No matter what you’re steaming, you’ll follow the same steps every time.
Pick a steamer basket: This is the first step. And the good news is there is no wrong choice. Choose a basket that will allow you to cook the food in as few batches as possible and will fit well into your pan of choice.
Pick a pan: You can steam in pretty much any type of pan—stock pots, saucepans, deep-sided skillets, or woks. Either way, you want to keep everything in even layers when you steam, so choose a pan that is deep enough to fit one layer. And be sure you have a corresponding, tight-fitting lid.
Add liquid: Add about one inch of liquid (such as water or stock) to the bottom of the pan. As a rule of thumb, you want the liquid to just come up to touch the bottom of the steamer basket but not seep up through the perforations.
Season the liquid: Just as you would when boiling pasta, season the liquid (especially water). As the moisture works its way around the pan, the salted liquid will permeate the ingredients as they cook.
Bring the liquid to a simmer: Once the liquid is seasoned, bring it to a gentle simmer.
Add the food and cover: Arrange the food in an even layer in the steamer basket. Be sure not to overcrowd the basket—you can work in batches if needed. Cover the pot and maintain a bare simmer while the food steams.
For evenly cooked food every time, keep an eye on the heated water. You may need to adjust the heat occasionally to maintain an even simmer.
One trick I’ve learned is to add aromatics to the steaming liquid—think ginger slices or a splash of rice wine—for an extra flavor boost, especially with seafood or veggies. Steaming is all about gentle heat, so don’t let the water boil too hard; it can make your food soggy. A study from the Journal of Food Science shows steaming retains up to 90% of nutrients in vegetables like broccoli, compared to boiling, which can lose 20–50%. If you’re using a bamboo steamer, try placing a layer of cabbage leaves or parchment under delicate foods to prevent sticking without needing spray. Also, check your water level halfway through—running dry can ruin your pan. I once forgot to do this and ended up with a scorched pot that took ages to clean!
What Kind of Food Can I Steam?
Vegetables: Any vegetable, from delicate to hearty, can be steamed. Hearty vegetables like winter squash, beets, broccoli, and potatoes will take longer to steam than tender vegetables like peas, green beans, summer squash, and leafy greens.
Seafood: No matter the thickness, steaming is a great way to cook delicate seafood and keep it moist. Shrimp, clams, and mussels cook quickly. Thicker fish fillets like salmon, cod, and halibut take a bit longer and can be steamed with or without the skin.
Dumplings and buns: A variety of bao buns and dumplings, from meat-filled to vegetable-packed, can be steamed in any type of steamer basket. If desired, sear the dumplings in a hot skillet with some oil to develop a crunchy crust after they have steamed.
Eggs: You can make perfect hard-cooked eggs in a steamer basket instead of boiling them.
If you’re working with something that might stick to the bottom of the steamer basket, such as skinless fish fillets, dumplings, or bao buns, spray the surface of the basket with nonstick cooking spray before adding the food.
Steaming is my go-to for veggies because it keeps them vibrant and crisp—broccoli stays bright green and doesn’t turn mushy like it can when boiled. For timing, I’ve found that broccoli takes about 5–7 minutes, while potatoes can take 15–20, depending on size. Seafood is a dream to steam; shrimp only need about 3–5 minutes, and salmon fillets are done in 8–10. If you’re steaming dumplings, parchment liners or cabbage leaves work wonders to prevent sticking, especially with bamboo baskets. One thing I love is how steaming eggs is foolproof—12 minutes for hard-cooked, and they peel like a charm. A tip from a chef friend: add a splash of soy sauce or herbs to the steaming liquid for seafood to infuse subtle flavors without overpowering the dish.
Cleaning a Steamer Basket
As long as you clean and dry your steamer basket after each use, it will last a long time. Most steamer baskets, such as those made of stainless steel or silicone, are dishwasher-safe. Bamboo steamer baskets have to be cleaned by hand. Simply use some warm soapy water to scrub the basket, then let it air dry completely before storing.
I can’t stress enough how important it is to dry bamboo baskets thoroughly—mold can sneak in if they’re stored damp. For stainless steel or silicone, I usually just pop them in the dishwasher, but if I’m hand-washing, a soft sponge works best to avoid scratching. Bamboo’s antimicrobial properties are a nice bonus, but I’ve noticed that soaking them too long can weaken the weave. A quick scrub with mild dish soap does the trick. If you’re dealing with stuck-on bits, like from dumplings, soaking for 10 minutes in warm water helps loosen them. Proper care can make a $15 stainless steel basket last years, while a bamboo one might need replacing after a couple of years if you use it often.
